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1 1/2 pound boneless chicken -- strips or bite size chunks
4 ounces green chili peppers -- canned, diced, I used Old El Paso
10 ounces tomatoes with green chilies -- canned, diced, I used Rotel
salt and pepper -- to taste
Cayenne pepper -- (Optional), to taste
4 ounces cream cheese -- softened
2 large eggs
1/4 cup sour cream
2 Cups cheese -- shredded, Mexican 4 cheese blend
1/2 teaspoon ground cumin
How To Prepare:
Preheat oven to 400 degrees
In a 8x8 baking dish lay the chicken tender pieces and top with the diced green chilies and the diced tomatoes w/green chilies. Add salt and pepper. If you're using the cayenne pepper, add it now, too. Bake for about 40 minutes.
While chicken is baking... prepare the topping below.
Mix all the topping ingredients well.
After about 40 minutes, remove chicken from oven and drain off any liquid that remains. Pour the topping over the top of the baked chicken and spread evenly. Bake for another 10-15 minutes or until topping is set.
Optional: Garnish with chilled sour cream, chopped green onions and or avocado wedges. I swear this is one of the most awesome dishes I've ever created. It comes out looking pretty, too.
This dish is easily doubled.
Number of Servings:
Carbs per serving - include all nutritional information if known: